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Making the sugar-free cake

I posted last night on Facebook that I was making this Warm Winter Lemon Cake (click the words because they are a link; I just don’t know why it doesn’t light up.).  I’ve made this cake before, I’ve just never done a sugar-free cake version.  I know what the finished product is supposed to look like.

Untitled

I used a Pillsbury boxed yellow sugar-free cake and sugar-free Jello lemon pudding.  I followed the directions just like they said and this is what I ended up with.  It’s not bad, it’s just not what is supposed to happen.  The pudding is supposed to fall to the bottom and the cake should rise.

This is not what the finished product is supposed to look like. As you can tell, the cake was trying to work correctly, but it just didn’t happen.  It made me sad.

The pudding cake failed

Instead, I have a cake that baked around the pudding.  I couldn’t figure out what I did wrong.  Willie broke the news to me, it’s probably because I used the sugar-free stuff. I’m tempted to make it the regular way just to see if that’s really what happened, but I know I wouldn’t eat it. I really didn’t want to eat all of this cake, it was just something I was craving.

Should I try again with the full sugar version?  Are the sugar substitutes even worth it or should you just indulge every once and while?

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  • Ugh I hate baking fails when you’re super excited to indulge! It probably was the sugar-free ness because of whatever else they replaced the sugar with or whatever. I’ve had many a baking fail before!